**Author details**

Cristina Mihaela Nicolescu1 \*, Marius Bumbac1,2, Cristiana Radulescu1,2, Lavinia Claudia Buruleanu3 , Radu Lucian Olteanu1 , Laura Monica Gorghiu2 , Gabriela Teodorescu3 and Carmen Georgeta Holban4

1 Valahia University of Targoviste, Institute of Multidisciplinary Research for Science and Technology, Targoviste, Romania

2 Valahia University of Targoviste, Faculty of Sciences and Arts, Targoviste, Romania

3 Valahia University of Targoviste, Faculty of Environmental Engineering and Food Science, Targoviste, Romania

4 University of Agronomic Sciences and Veterinary Medicine of Bucharest, Doctoral School, Bucharest, Romania

\*Address all correspondence to: cristina.nicolescu@valahia.ro; cristina.nicolescu.profa@gmail.com

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources… DOI: http://dx.doi.org/10.5772/intechopen.98972*
